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4/4

Definite 'keeper!' Made this dish for Christmas dinner just as the recipe was written and it was a big hit. Flavorful, moist, and pretty on the plate. Served with wild rice dish and glazed brussels sprouts. Yum!

jpuddy
from Phoenix, AZ.
/ 12.26.2013

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This recipe was not as difficult as I first predicted and the results were exceptional: moist turkey with crisp skin and a flavorful stuffing redolent with complex spices. Delicious!

CarolBenson
from Boston, MA
/ 12.26.2013

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For Thanksgiving this year, we opted out of roasting a whole bird. My husband made this while I did the braised turkey legs from the Nov 2013 issue. He's one to rise to the challenge of a complicated recipe, and his result was to die for. (For example, he's prepared Turducken a couple times in the past, complete with de-boning, etc.). He prepared this a week before Thanksgiving, and it was so good he did it again for our T'giving dinner. Beautiful to serve, moist and absolutely luscious, particularly for me, who has rarely eaten white meat turkey.